CN102613487A - Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production - Google Patents
Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production Download PDFInfo
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Abstract
The invention relates to vigour-consolidating porridge with low glycemic index after dinner and further relates to a factory preparation method of the health-care porridge. The vigour-consolidating porridge with low glycemic index comprises the following solid ingredients and contents: 23.1-38.5 percent of black rice, 27.5-42.9 percent of barley, 6.8 percent of chickpea, 11.9 percent of mung bean, 6.8 percent of soybean, 3.4 percent of red lentil and 5.1 percent of konjac; and liquid ingredient is an oat fiber aqueous solution, in which the proportion of oat fiber to water is 1: 26. According to the vigour-consolidating porridge with low glycemic index, disclosed by the invention, adopts organic raw materials and is prepared by completely using a physical processing method without adding any preservatives, so that all natural nutrients in the raw materials are preserved; in addition, a functional food base material, that is, oat fiber is added in the processing process; the oat fiber can be used for effectively limiting absorption of fat in digestive tracts, promoting excretion of lipid compounds, increasing satiety, reducing food intake and promoting slowing of glucose absorption, so that the blood glucose level after dinner is lowered, the blood lipid is lowered and the obesity is prevented.
Description
Technical field
The present invention relates to the low solid first congee of a kind of postprandial blood sugar index, the invention still further relates to the industrial production method of this solid first congee.
Background technology
Diabetes are a series of clinical syndromes that cause owing to hypoinsulinism, insufficient insulin, and main clinic symptoms is that blood sugar is too high, glycosuria, diuresis, drink more, eat more, become thin.The treatment of diabetes principle is auxiliary through diet control and medicine, to reach control blood sugar and complication prevention.
IDF estimates, 2007 in the whole world nearly 2.96 hundred million diabetic, the age, the patient in 40-59 year accounted for 46%, the number of dying from diabetes every year reaches more than 380 ten thousand.According to statistics in 2010, the diabetic that China has made a definite diagnosis at present had more than 9,000 ten thousand, also had same number of Genus Homo in addition nearly in the diabetes people at highest risk.Along with the change of growth in the living standard and life style, diabetes rise at the incidence of disease of China suddenly, and compatriots' health in serious threat, make a lot of diabetics' quality of life descend greatly.So the prevention diabetes are very urgent.
Diabetes itself cause owing to the absolute deficiency of insulin in the body perhaps lacks relatively, and why diabetes are difficult to healing, and main cause has 3 points:
One, the patient is to the diabetes insufficient recognition.
In early days, because diabetes are all superficial, healthy enough to enjoy food and drinks; The patient got diabetes and did not but also know, this makes that diet can not get controlling effectively, on the other hand; It is many more that the appearance of drinking more, eating more illness along with diabetes makes that the patient eats on the contrary more; The state of an illness increases the weight of day by day, and complication is day by day obvious, and final result is to cause having lost early stage best occasion for the treatment.
Two, the patient can not adopt a correct attitude towards treatment of diabetes.
The diabetic generally after making a definite diagnosis, has medical history for many years basically, and also has complication in various degree, thus disheartened, often misled by others; Think that diabetes control badly anyway by mistake, just let matters drift that let it be, can live and how long how long calculate; Perhaps go to pharmacy at will to buy a few box antidiabetic drugs, ate several days, lower blood sugar, with regard to drug withdrawal no matter; Cause blood sugar fluctuated so again, the state of an illness occurs repeatedly, and complication increases, and causes obstinate.
Three, drug therapy is lost accurate
The general methods of treatment of diabetes is to use a large amount of chemicals; Single reduction blood sugar, and fundamentally do not solve insulopathic problem, therefore; Blood sugar reduces when often occurring taking medicine; Bounce-back at once after the drug withdrawal, more serious is that taking the hypoglycemic Western medicine repeatedly often causes the toxic and side effects such as infringement to liver, kidney metabolic function in a large number.In addition, to different people, different phase, the kind of hypoglycemic medicine is selected, consumption is considered all differences, and it is suitable that medicine variety, dosage are difficult to control to, and do not have " standard " and promptly do not have " effect ".
Adhering to the treatment of long-term standard, is the cardinal principle of treating diabetes, and wherein, diet control is a key point wherein, rationally regulates dietary structure, is aided with an amount of motion exercise, again assistant with the medicine conditioning, to control blood sugar, complication prevention can reach preferable effect.
Usually (glycemic index, glycaemic index GI) weigh in the food carbohydrate to the influence of blood sugar concentration with glucose resultant index.It is generally acknowledged: glycemic index is 55 when following, and this food belongs to low GI food, and glycemic index is 55-75 the time, and this food belongs to middle GI food, and glycemic index is 75 when above, and this food belongs to high GI food.The food of high GI gets into that digestion is fast behind the stomach and intestine, absorptivity is high, and glucose discharges fast, and peak value was high after glucose got into blood, just the height that rises of blood sugar; Low GI food, in stomach and intestine the time of staying long, absorptivity is low, glucose discharges slowly, the peak value behind the glucose entering blood is low, decrease speed is also slow, simply says to be exactly that blood sugar is lower.Therefore, use glucose resultant index, rationally arrange meals, be of great benefit to for regulating and control blood sugar for human body.
At present, domestic existence some mainly be applicable to diabetes patient's low GI health food.For example: Chinese patent CN102204650A discloses a kind of low-glycemic health staple food and preparation method thereof and hypoglycemic application, and the component of this low-glycemic health staple food and content are: rice 51-61% (weight), shelled peanut 16-26% (weight), decortication mung bean 18-28% (weight).The preparation method is: A, rice, shelled peanut, mung bean are screened, remove impurity; B, with mung bean peeling, be processed into bean cotyledon; C, rice, shelled peanut, mung bean lobe is quantitative by proportioning respectively; D, batch mixes are even; E, vacuumize packing; F, getting above-mentioned mixing staple food and water, is the mixed of 1:1-1.5 by the weight ratio of mixing staple food gross weight and water; G, in daily Domestic Electric Cooker, be heated to 100 ℃, continue 25 to 30 minutes, edible.The product that this staple food is being made in strict accordance with method of operating; The glycemic index that adopts the Wolever method to calculate is 32; The scope (GI < 55) that belongs to low-glycemic; But control of its standardization production process is short of to some extent, and the nutritional labeling, health-care efficacy that makes product be not standardization and abundantization as yet, problems such as product stability difference occur.
Summary of the invention
The objective of the invention is to the health-care efficacy of present diabetes health-care food is not enough, the standardization degree is not high, process is complicated, edible inconvenient, characteristics such as cost an arm and a leg; Through food materials such as Cereals class, beans are carried out scientific and reasonable collocation; Select for use congee as carrier, invent and a kind ofly can improve product health-care efficacy and standardization degree, guarantee quick and unified product supply and the solid first congee that can be applicable to the low-glycemic that factory normalization produces simultaneously.It has lower postprandial blood sugar index; Long-term edible, can effectively prevent the complication with diabetes-alleviating, adopt the industrialization standard to produce simultaneously; So the product nutritional labeling is stable, instant, safe without toxic side effect, mouthfeel are good, can eat for a long time, have the characteristics of pure natural.
Concrete the present invention relates to:
The production method of the solid first congee of a kind of low-glycemic.
The industrial production method of the solid first congee of a kind of low-glycemic.
The present invention is according to the notion and the theory thereof of the glucose resultant index of Dr. David J. Jenkins and his colleague's proposition; Actual needs in conjunction with the diabetic; Invented out a kind of solid first congee that is applied to the low-glycemic of batch production production, its component is: black rice, barley, chick-pea, mung bean, soya bean, red French beans, konjaku, common oats fibre and water.
Solid first congee of low-glycemic of the present invention, its constituent content is: black rice 22.5%, barley 16%, chick-pea 4%, mung bean 7%, soya bean 4%, red French beans 2%, konjaku 3%, common oats fibre 1.5% and water 40%.
Solid first congee of low-glycemic of the present invention, its staple food is mainly selected black rice and barley for use.
Solid first congee of low-glycemic of the present invention, its raw material all adopt pure natural non-transgenic product, in plantation, processing, the process of circulation, carry out in strict accordance with organic standard, guarantee grain grain high-quality, a health.
Solid first congee of low-glycemic of the present invention, it can control diabetic's blood sugar level after the meal.
Solid first congee of low-glycemic of the present invention, it has added functional component---common oats fibre in process of production.
Solid first congee of low-glycemic of the present invention, the common oats fibre that wherein adds can effectively be regulated human body intestinal canal pH value, improves the breeding environment of beneficial bacteria in the intestines.
Add common oats fibre in solid first congee of low-glycemic of the present invention, can promote the drainage of lipids in the human body, increased satiety, reduced food-intake.
Added common oats fibre in solid first congee of low-glycemic of the present invention, can be so that the infiltration rate of glucose slow down, thus also can reduce level of postprandial blood sugar.
The preparation method of the solid first congee of low-glycemic of the present invention may further comprise the steps:
A, the black rice of will preparing burden, barley, chick-pea, mung bean, soya bean, red French beans sieve, remove impurity and eluriate clean;
B, the chick-pea of will preparing burden, mung bean, soya bean, red French beans soak in advance and the processing that completes;
C, the konjaku of will preparing burden are processed the shape of coming of age;
D, with the above-mentioned solid ingredient of handling well by even like the mixed in the claim 1, the solid ingredient that obtains mixing;
E, weigh up the dissolving of common oats fibre and water and make the common oats fibre aqueous solution;
F, getting the common oats fibre aqueous solution that obtains in solid ingredient that mixes that above-mentioned steps D obtains and the step e, is that the ratio of 1:6 is carried out mixing filling according to the weight ratio of the solid ingredient gross weight and the common oats fibre aqueous solution;
G, canned good semi-finished product are sealed and place 115 ℃ the sterilization of sterilization still and slaking 25 minutes to 100 minutes.
An important feature of the present invention is that the glycemic index of this solid first congee is low; For reducing level of postprandial blood sugar tangible effect is arranged; This characteristic is applicable to some three high crowds, is particularly useful for hyperpietic's diet-therapy health-preserving, and it can make the hyperpietic control postprandial blood sugar preferably; Effectively the complication of prevention and diabetes-alleviating is beneficial to auxiliary hyperpietic and treats high blood pressure disease.
Another characteristics of the present invention are that the low-glycemic health food is combined with congee; Through reasonably combined coarse cereals; On the basis for basic nutrient needs such as carbohydrate, albumen and some vitamins in satisfying people's diet; Arranged in pairs or groups konjaku piece and common oats fibre, this makes solid first congee of this money low-glycemic become high dietary-fiber congee again.Dietary fiber not only can be assisted the postprandial blood sugar that reduces the hyperpietic, can also effectively get rid of some vivotoxins and metabolic waste, can improve the breeding environment of profitable strain simultaneously.This makes that the solid first congee of this kind of low-glycemic is better for hyperpietic's health properties.
Another characteristics of the present invention are that the coarse cereals raw material that adopts in the solid first congee of this low-glycemic all adopts pure natural non-transgenic product, in plantation, processing, the process of circulation, carry out in strict accordance with organic standard, guarantee grain grain high-quality, a health.
The present invention's design science on prescription is reasonable; It is simple, convenient and with low cost that process is gone up in batch production production; Product is convenient and swift on eating, and can be used as the breakfast, lunch and dinner staple food, and long-term eating toxic and side effect can not occur, lets the hyperpietic in the solid first congee of the long low-glycemic of gentleness, come diet-therapy health-preserving.
The specific embodiment:
Below in conjunction with specific embodiment the present invention is further specified so that those skilled in the art can better understand the present invention and can implementing, still the embodiment that lifts not as qualification of the present invention.
Embodiment 1:
A, black rice, barley, chick-pea, mung bean, soya bean, red French beans are sieved, remove impurity and eluriate clean;
B, with chick-pea, mung bean, soya bean, red French beans soak in advance 1 hour with 100 ℃ of water-baths processing that completes;
C, konjaku is processed into the fourth shape of 0.7 * 0.7cm;
D, solid ingredient by black rice 38.5%, barley 27.5%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%, mix;
E, common oats fibre and water are dissolved according to the ratio of 1:26;
F, getting the above-mentioned solid ingredient that mixes and the common oats fibre aqueous solution, is the mixed can of 1:6 according to weight ratio;
G, canned half good product is sealed and places 115 ℃ the sterilization of sterilization still and slaking 40 minutes;
Embodiment 2:
A, black rice, barley, chick-pea, mung bean, soya bean, red French beans are sieved, remove impurity and eluriate clean;
B, with chick-pea, mung bean, soya bean, red French beans soak in advance 1 hour with 100 ℃ of water-baths processing that completes;
C, konjaku is processed into the fourth shape of 0.7 * 0.7cm;
D, solid ingredient by black rice 34.6%, barley 31.4%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%, mix;
E, common oats fibre and water are dissolved according to the ratio of 1:26;
F, getting above-mentioned solid ingredient that mixes and common oats fibre soup, is the mixed can of 1:6 according to weight ratio;
G, canned half good product is sealed and places 115 ℃ the sterilization of sterilization still and slaking 45 minutes;
Embodiment 3:
A, black rice, barley, chick-pea, mung bean, soya bean, red French beans are sieved, remove impurity and eluriate clean;
B, with chick-pea, mung bean, soya bean, red French beans soak in advance 1 hour with 100 ℃ of water-baths processing that completes;
C, konjaku is processed into the fourth shape of 0.7 * 0.7cm;
D, solid ingredient by black rice 30.8%, barley 35.2%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%, mix;
E, common oats fibre and water are dissolved according to the ratio of 1:26;
F, getting above-mentioned solid ingredient that mixes and common oats fibre soup, is the mixed can of 1:6 according to weight ratio;
G, canned half good product is sealed and places 115 ℃ the sterilization of sterilization still and slaking 50 minutes;
Embodiment 4:
A, black rice, barley, chick-pea, mung bean, soya bean, red French beans are sieved, remove impurity and eluriate clean;
B, with chick-pea, mung bean, soya bean, red French beans soak in advance 1 hour with 100 ℃ of water-baths processing that completes;
C, konjaku is processed into the fourth shape of 0.7 * 0.7cm;
D, solid ingredient by black rice 26.9%, barley 39.1%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%, mix;
E, common oats fibre and water are dissolved according to the ratio of 1:26;
F, getting above-mentioned solid ingredient that mixes and common oats fibre soup, is the mixed can of 1:6 according to weight ratio;
G, canned half good product is sealed and places 115 ℃ the sterilization of sterilization still and slaking 55 minutes;
Embodiment 5:
A, black rice, barley, chick-pea, mung bean, soya bean, red French beans are sieved, remove impurity and eluriate clean;
B, with chick-pea, mung bean, soya bean, red French beans soak in advance 1 hour with 100 ℃ of water-baths processing that completes;
C, konjaku is processed into the fourth shape of 0.7 * 0.7cm;
D, solid ingredient by black rice 23.1%, barley 42.9%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%, mix;
E, common oats fibre and water are dissolved according to the ratio of 1:26;
F, getting above-mentioned solid ingredient that mixes and common oats fibre soup, is the mixed can of 1:6 according to weight ratio;
G, canned half good product is sealed and places 115 ℃ the sterilization of sterilization still and slaking 60 minutes.
Claims (6)
1. solid first congee that is applied to the low-glycemic that batch production produces; The composition that it is characterized in that it comprises solid ingredient and liquid batching two parts, and wherein solid ingredient component and content proportioning are: black rice 23.1%-38.5%, barley 27.5%-42.9%, chick-pea 6.8%, mung bean 11.9%, soya bean 6.8%, red French beans 3.4%, konjaku 5.1%; The liquid dispensing component is the common oats fibre aqueous solution.
2. solid first congee of low-glycemic according to claim 1, it is characterized in that described common oats fibre aqueous composition proportioning is: the proportioning of common oats fibre and water is 1:26.
3. solid first congee of low-glycemic according to claim 1 is characterized in that being applied to batch production production.
4. solid first congee of low-glycemic according to claim 1 and 2 is characterized in that staple food selects black rice and barley for use.
5. solid first congee of low-glycemic according to claim 1 and 2, the raw material that it is characterized in that being adopted is carried out according to organic standard in plantation, processing, the process of circulation.
6. according to the preparation method of solid first congee of one of any described low-glycemic of claim 1-3, it is characterized in that may further comprise the steps:
A, the black rice of will preparing burden, barley, chick-pea, mung bean, soya bean, red French beans sieve, remove impurity and eluriate clean;
B, the chick-pea of will preparing burden, mung bean, soya bean, red French beans soak in advance and the processing that completes;
C, the konjaku of will preparing burden are processed the shape of coming of age;
D, the above-mentioned solid ingredient of handling well is mixed in proportion the solid ingredient that obtains mixing;
E, weigh up the dissolving of common oats fibre and water and make the common oats fibre aqueous solution;
F, getting the common oats fibre aqueous solution that obtains in solid ingredient that mixes that above-mentioned steps D obtains and the step e, is that the ratio of 1:6 is carried out mixing filling according to the weight ratio of the solid ingredient gross weight and the common oats fibre aqueous solution;
G, canned good semi-finished product are sealed and place 115 ℃ the sterilization of sterilization still and slaking 25 minutes to 100 minutes.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187428A (en) * | 2014-09-17 | 2014-12-10 | 同福碗粥股份有限公司 | Nutritious breakfast porridge and processing method thereof |
| CN105192526A (en) * | 2015-09-08 | 2015-12-30 | 杭州娃哈哈饮料有限公司 | Eight-treasure porridge canned product with low glycemic index |
| CN105249169A (en) * | 2015-10-23 | 2016-01-20 | 同福碗粥股份有限公司 | Oatmeal with low glycemic index and preparation method of oatmeal |
| CN105341650A (en) * | 2015-09-30 | 2016-02-24 | 同福碗粥股份有限公司 | Sprouted grain original flavored germ porridge with low glycemic index and preparation method thereof |
| CN109221906A (en) * | 2018-09-14 | 2019-01-18 | 合肥工业大学 | A kind of instant type various grains gruel of hypoglycemia patient and preparation method thereof |
| CN110384207A (en) * | 2019-07-23 | 2019-10-29 | 华南农业大学 | A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187428A (en) * | 2014-09-17 | 2014-12-10 | 同福碗粥股份有限公司 | Nutritious breakfast porridge and processing method thereof |
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| CN109221906A (en) * | 2018-09-14 | 2019-01-18 | 合肥工业大学 | A kind of instant type various grains gruel of hypoglycemia patient and preparation method thereof |
| CN110384207A (en) * | 2019-07-23 | 2019-10-29 | 华南农业大学 | A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis |
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